Jovina cooks Italian: Brindisi Fish Soup and Grilled Aubergine

Ingredients

• 1 1/2 lbs whole fish, large bones removed
• 3/4 lb squid
• 1/2 lb cuttlefish or octopus
• 1/2 lb mussels
• 8 oz clams
• 1/2 lb plum tomatoes, peeled and diced
• 1 stalk celery, diced
• 1 onion, diced
• Chili pepper, diced
• Extra virgin olive oil
• Salt
• Parsley, chopped
• 1 clove of garlic, minced

Directions

1. Thoroughly wash all the fish and seafood. Cut the fish into large pieces and the squid and cuttlefish into small pieces.
2. In a large soup pot, saute the onion and celery in a few tablespoons of oil. Add the tomatoes and cook for 5 minutes. Add the cuttlefish and squid and, after 10 minutes, the remaining fish and shellfish.
3. Add the chilli pepper, cover the pan and cook over low heat for 30 minutes. Season with salt to taste. Ladle the soup into individual bowls and sprinkle a handful of parsley and finely chopped garlic onto each serving.

Ingredients

• 1/3 cup extra virgin olive oil
• 1/4 cup fresh basil, finely minced, plus extra leaves for garnish
• 1/4 cup minced shallots
• 2 tablespoons balsamic vinegar
• 1 ½ cups chopped tomatoes
• Kosher salt and pepper
• 4 small aubergines
• 3/4 cup burrata cheese, cut into small pieces

Directions

1. In a small bowl, combine the oil, basil, shallots and vinegar.
2. In another small bowl, mix the chopped tomatoes with 2 tablespoons of the basil mixture. Season the tomatoes with salt and pepper.
3. Trim the eggplant and cut in half lengthwise. Place them on a tray or a plate. Brush both sides of the eggplants with the remaining basil mixture and sprinkle lightly with salt and pepper.
4. Prepare a grill for direct-heat cooking over high heat. Place the eggplant on the grill.  Cover and cook until tender, about 8 minutes per side. Don’t let them burn.
5. Using a metal spatula, carefully transfer the eggplant to warmed plates. Divide the cheese among the eggplant halves and spoon the tomato mixture over each. Garnish with extra basil leaves.